Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

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72 Ratings

Christine C.

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I have made this recipe dozens of times. It’s a staple in our house. I, too, use bacon, as the first time I made it I couldn’t find any pancetta that wasn’t the pre-cut deli slices (too thin). It was so perfect that I never bothered changing it. I have since tweaked a couple things as well. I cook it at 425 for 30-35 min as it really crisps up the vegetable and bacon the way we like it. I had never had Brussels sprouts until I made this recipe and this dish certainly has made me a fan. The balsamic at the end is key. Really balances out all the flavors. See All ReviewsPost Review